title: Physico-chemical properties of ready to eat, shelf-stable pasta during storage.
abstract: The changes in physico-chemical properties of RTE shelf stable pasta were studied during storage with a multianalytical and multidimensional approach (with special focus on water status) to understand the ageing process in this product. Pasta hardness and amylopectin recrystallisation increased, macroscopic water status indicators and proton molecular translational mobility remained constant, and significant changes were measured in the proton rotational molecular mobility indicators ((1)H FID, (1)H T2) during storage. Since the main changes observed in RTE pasta during storage were similar to those observed in other cereal-based products, it would be interesting to verify the effect of the anti-staling methods commonly used in the cereal processing industry in improving RTE pasta shelf-stability.
authors.affiliation: Food Technology, Department of Food Science, University of Parma, viale Usberti 95/A, 43124 Parma, Italy; University San Raffaele Rome, Italy.
authors.forename: E
authors.initials: E
authors.lastname: Carini
authors.forename: E
authors.initials: E
authors.lastname: Curti
authors.forename: F
authors.initials: F
authors.lastname: Cassotta
authors.forename: N E O
authors.initials: NE
authors.lastname: Najm
authors.forename: E
authors.initials: E
authors.lastname: Vittadini
mesh_terms: D002523:Edible Grain / Q000737:chemistry*; D057140:Fast Foods / Q000032:analysis*; D061353:Food Storage; D014867:Water / Q000032:analysis
chemical_list: D014867:Water
keywords: (1)H NMR mobility; Physico-chemical properties; RTE pasta; Shelf-stability; Water status